摘要
以新鲜芦荟为原料,采用浓缩冷冻技术制成芦荟干粉;辅以百合干、银耳、山药片、红枣,进行饮料的制作,采用单因素试验分别考查了4种原料的添加量对饮料感官评分的影响;并通过正交试验确定了饮料最佳的制作配方:百合干、银耳、山药片、红枣的用量分别为3,3,6,6 g。芦荟干粉既能加水外用,保养皮肤,又可以添加在制作的饮料中,营养保健。该产品是一种芦荟多功能复合型饮料。
In this experiment,fresh aloe was used as raw material and concentrated freezing technology was adopted to prepare aloe dry powder.In addition,dried lily,Tremella,Rhizoma Dioscoreae slices and fructus jujubae were used as the main raw materials to make the beverage,and the effects of the addition amount of the four raw materials on the sensory score of the beverage were investigated by single factor test.And through orthogonal experiments,the best processing conditions of the beverage were determined:the addition amounts of dried lily,tremella,yam slices and jujube were 3,3,6,6 g respectively.Aloe dry powder could be added with water for external use to maintain skin,and could also be added into prepared beverage for nutrition and health care.This product was an aloe multifunctional compound beverage.
作者
徐佳鑫
蔡艺晴
郝丽雅
黄钰萍
陈华
XU Jiaxin;CAI Yiqing;HAO Liya;HUANG Yuping;CHEN Hua(School of Chemistry and Life Science,Anshan Normal University,Anshan,Liaoning 114007,China)
出处
《农产品加工》
2020年第23期36-38,共3页
Farm Products Processing
基金
鞍山师范学院2019年度大学生创新创业训练计划资助项目(201910169006)
鞍山师范学院2018年度校级教师科研项目(18KYXM016)。
关键词
芦荟
百合干
银耳
山药片
红枣
正交试验
Aloe vera
dried lily
yam slices
tremella
jujube
orthogonal test
